My marinated Greek Chicken Thighs are one of those recipes I keep coming back to when I want something simple and effortless but full of flavor. The marinade does all the work here, soaking into the chicken so every bite is juicy, tender, and anything but dry. You get that bright pop of lemon, plenty of garlic, and those classic herby notes that make the whole dish taste fresh and vibrant.
It’s also one of those no-stress meals you can prep ahead and forget about until dinnertime. Just marinate, bake, and you’re done.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large mixing bowl
- Whisk
- 9 x 13 inch baking dish with lid or foil
- Measuring cups and spoons
- Microplane or zester
- Tongs
Ingredients
- 2 lbs chicken thighs
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup greek yogurt
- Zest of 1 lemon
- 4 teaspoons garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
For Serving
- Lemon slices
- Fresh parsley
- Tzatziki sauce
- Pita bread
- Crumbled feta cheese
- Greek Rice
- Greek roasted veggies
Instructions
- In a large mixing bowl, whisk together the olive oil, lemon juice, yogurt, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, pepper, and paprika until well combined.
- Add the chicken thighs to the bowl and toss until each piece is fully coated in the marinade.
- Transfer the chicken and marinade into a 9 x 13 inch baking dish.
- Cover with a lid or foil. Refrigerate and let the chicken marinate for at least 4 hours, or overnight for the best flavor.
- Preheat your oven to 350°F. Bake the chicken, covered, for 40 to 45 minutes until cooked through and tender.
- Remove the cover and broil for 2 to 5 minutes at the end to achieve a golden, slightly crispy top.
Dietary Information
This recipe is naturally gluten free and low carb, making it a great option for those following a keto-friendly or gluten-free lifestyle. To keep it dairy free, simply ensure your Dijon mustard contains no added dairy ingredients, which most do not.
Tips or Variations
- Swap chicken thighs for chicken breasts if you prefer a leaner cut, but reduce cooking time slightly to avoid drying out.
- Add a splash of red wine vinegar for extra tang.
Serving Suggestions
Serve these Greek chicken thighs with fluffy Greek rice, roasted Greek vegetables like zucchini, peppers, and red onion, and a generous side of tzatziki. The creamy, cool sauce balances the bright lemon and garlic perfectly, while the rice soaks up all those flavorful juices. Add some warm pita on the side if you want to round it out into a full Mediterranean-style spread.
FAQ’s
Can I freeze the marinated chicken?
Yes, you can freeze the chicken directly in the marinade. Thaw overnight in the fridge before baking.
How do I know when the chicken is done?
The internal temperature should reach 165°F. The juices should run clear when pierced.
Can I grill this instead of baking?
Absolutely. Grill over medium heat for about 6 to 7 minutes per side, depending on thickness.
How long will leftovers last?
Store in an airtight container in the fridge for up to 4 days.
Time & Yield
Prep Time: 10 minutes
Marinate Time: 4 hours to overnight
Cook Time: 45 minutes
Total Time: About 5 hours
Servings: 4 to 6
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
marinated chicken, greek chicken, greek food, easy dinner recipes, lemon garlic chicken, baked chicken thighs, mediterranean recipes
Description
My marinated Greek Chicken Thighs are one of those recipes I keep coming back to when I want something simple and effortless but full of flavor. The marinade does all the work here, soaking into the chicken so every bite is juicy, tender, and anything but dry. You get that bright pop of lemon, plenty of garlic, and those classic herby notes that make the whole dish taste fresh and vibrant.
Ingredients
Instructions
-
In a large mixing bowl, whisk together the olive oil, lemon juice, yogurt, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, pepper, and paprika until well combined.
-
Add the chicken thighs to the bowl and toss until each piece is fully coated in the marinade.
-
Transfer the chicken and marinade into a 9 x 13 inch baking dish.
-
Cover with a lid or foil. Refrigerate and let the chicken marinate for at least 4 hours, or overnight for the best flavor.
-
Preheat your oven to 350°F. Bake the chicken, covered, for 40 to 45 minutes until cooked through and tender.
-
Remove the cover and broil for 2 to 5 minutes at the end to achieve a golden, slightly crispy top.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
